Mocha Phyllo Cups Recipes

MOCHA PHYLLO CUPS

Steps:

• In a medium mixing bowl, whisk together the milk, chocolate pudding mix, and the instant espresso. Use hand mixer to mix ingredients.
• Preheat oven to 400 degrees F.
• Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown.
• Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and cool completely.
• Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of whipped topping. Sprinkle with cocoa powder.
• Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly.

MOCHA-NUT CREAM CUPS

Steps:

• Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.
• Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool.
• While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined.
• Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.